World Kitchen
Weekday Chicken Tikka Masala
Chicken Tikka Masala is an absolute staple of Indian cuisine, having earned worldwide recognition thanks to its warming, complex aroma and incredible texture. In this streamlined weekday version, tender pieces of chicken thigh are quickly seared with aromatic spices and then simmered in a silky, velvety tomato-cream sauce infused with traditional garam masala. The thick gravy saturates every single piece of meat, unfolding with a pleasant tomato sweetness, creamy richness, and a mild, comforting heat. This recipe functions beautifully as a hearty and cozy comfort food that turns a regular dinner into a short culinary getaway.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 520 kcal
- Protein
- 34 g
- Fat
- 22 g
- Carbs
- 46 g
- Fiber
- 2 g
Step by step
Method
- 01
Rinse the Basmati rice under cold running water 3-4 times unt…
Rinse the Basmati rice under cold running water 3-4 times until it runs clear. Combine with water in a 1:2 ratio, bring to a boil, then tightly cover and simmer on low heat for exactly 15 minutes. Turn off the heat and let steam closed.
- 02
Pat the chicken thighs dry with paper towels and dice them in…
Pat the chicken thighs dry with paper towels and dice them into neat 2.5 cm cubes to ensure quick and uniform cooking across all pieces.
- 03
Melt the butter in a deep skillet over medium-high heat
Melt the butter in a deep skillet over medium-high heat. Add the chicken pieces, season thoroughly with garam masala and salt, and sear for 5-6 minutes, stirring constantly, until cooked through and lightly browned.
- 04
Reduce the heat to medium, pour the pre-made tomato tikka mas…
Reduce the heat to medium, pour the pre-made tomato tikka masala sauce base into the skillet with the chicken, and stir well with a spatula to combine the meat juices and sauce.
- 05
Pour the cream into the skillet in a slow stream, stirring co…
Pour the cream into the skillet in a slow stream, stirring continuously until the sauce transforms into a uniform, vibrant creamy-orange hue. Simmer gently for 4 minutes until slightly thickened.
- 06
While the curry finishes simmering, finely chop the fresh cil…
While the curry finishes simmering, finely chop the fresh cilantro leaves, discarding any woody stems.
- 07
Assemble the dish
Assemble the dish: divide the hot, fluffy Basmati rice into deep serving dishes. Generously ladle the succulent chicken tikka masala along with its velvety sauce over the rice, and scatter fresh cilantro on top.
Dishday
Useful advice
Cooking tip
To ensure the sauce achieves a flawlessly smooth, restaurant-quality texture, gently warm your pre-made sauce base over low heat while vigorously whisking it together with the heavy cream before adding the chicken.
How to serve
Serve the dish piping hot in deep bowls, ladling the juicy chicken and rich sauce directly over a bed of fluffy Basmati rice. Be sure to accompany it with warm naan bread and a scatter of fresh cilantro.
How to store
Store the cooked rice and chicken tikka masala separately in airtight containers in the refrigerator for up to 2 days. When reheating, add a splash of water or cream to restore the sauce's silky consistency.
Note
For this quick version, it is best to use boneless chicken thighs—they cook rapidly and won't dry out in the simmering sauce, remaining perfectly juicy.
